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TASTE OF RAINE

warm your heart, soul, and belly.

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    Cream of Triple Mushroom Soup

    Seafood Chowder

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    Hojicha Fruit Parfait. Last time I made a matcha parfait. This time I’m attempting a Hojicha version. Slightly different as I’m making sponge cakes to go with it. I made Hojicha ice cream too, but it’s sitting in the freezer now. Thinking of what to make with it boggles my mind. Too! Many! Ideas! From the previous poll a while ago, a crazy amount of you said you love Hojicha and also would love me to share my recipes. Some said they haven’t tried before. Anyway... let me know if you’re interested in this one!
    Tomato Beef Noodles in Fish Soup. It’s insanely hot in Vancouver and I’m still eating noodles in soup. Because everyone knows I’m never not eating👀. Especially soupy noodles. It’s another one of those simple meals, but also one of the best. This soup is 100% made from fresh fish bones. Most of the time, I use halibut bones. Other times salmon or cod. None of that fish extract stuff. Now, I just need to install A/C at home so I can pretend I’m eating at Deer Garden. 🍜
    No-Churn Matcha Ice-Cream. I’ve eaten way too many matcha/hojicha parfaits these past years. Too many to count so I decided to try making my own this year. I made this simple but delicious parfait using ingredients at home. There are mochi balls, matcha jello, store-bought POPs cereal, azuki paste, and matcha ice cream. Yes, I finally have some time to write the recipe. And yes, it’s been way too long and I apologize to those who’ve asked me for this ice-cream recipe a while ago. Thank you for your patience, my fellow foodies! Recipe link in profile!
    Tofu Flower. Literal translation from the Chinese characters, 豆腐花. It’s a classic Hong Kong dessert that just needs 4 simple ingredients. Think pudding but made with soy. It’s easy, smooth, and very good. Oh and don’t forget the jiggly jiggles. Pair it with some brown sugar or ginger syrup and you’ll be one step closer to Hong Kong. Happy Dragon Boat Festival, folks!🎏
    Creamy Baked Chicken and Prawns on Rice. Man, I don’t even know if that sounds elegant AT ALL. What a mouthful😂. All I know is that I spent my evening walk trying to think of a decent name and finally gave up after 8 minutes. @chaklinleung and I were laughing our heads off while thinking of one that wouldn’t sound too unappetizing😂
    Classic Hong Kong Style Wontons. Perfect for warming you up on a gloomy day like today. It’s a slight twist to dumplings as wonton skins are made with eggs in addition to flour and water. Gives a more yellow color and “soapy” texture and flavor. Hope this serves as a little inspiration for your cooking adventures this weekend! Enjoy!💚

    Hello, I’m Lorraine!

    Welcome to my happy corner in the house, the place where I love and feel the most comfortable in. This blog is where I share all my simple & favorite recipes for anyone to enjoy. I hope my passion for food will inspire you little by little as you begin to create something out of the ordinary. Enjoy! :)

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